本科毕业设计--年产5000吨发酵食醋发酵车间设计

年产5000吨发酵食醋发酵车间设计

目录

绪论------------------------------------------------------------------------------------------------------------------- 3

1、食醋的起源与功能--------------------------------------------------------------------------------------------- 3

2、食醋的种类 ------------------------------------------------------------------------------------------------------ 3

3、食醋的原料 ------------------------------------------------------------------------------------------------------ 4

4、食醋的生产工艺------------------------------------------------------------------------------------------------ 4

5、液态法食醋质量标准------------------------------------------------------------------------------------------ 5

一、设计任务------------------------------------------------------------------------------------------------------- 5

二、生产方案和流程的确定------------------------------------------------------------------------------------- 6

（一）生产方案的确定 ------------------------------------------------------------------------------------------- 6（二）生产流程的确定 ------------------------------------------------------------------------------------------- 6

1. 菌种选择 -------------------------------------------------------------------------------------------------- 6

2. 原料预处理 ----------------------------------------------------------------------------------------------- 6

3. 糖化 -------------------------------------------------------------------------------------------------------- 7

4. 酒精发酵 -------------------------------------------------------------------------------------------------- 7

5. 醋酸发酵 -------------------------------------------------------------------------------------------------- 7

6. 压滤 -------------------------------------------------------------------------------------------------------- 8

7. 配兑和灭菌 ----------------------------------------------------------------------------------------------- 8

8. 陈酿 -------------------------------------------------------------------------------------------------------- 9

（三）生产工艺流程示意图 ------------------------------------------------------------------------------------- 9三、工艺设计及计算--------------------------------------------------------------------------------------------- 10

（一）工艺技术指标及基础数据----------------------------------------------------------------------------- 10（二）物料计算 -------------------------------------------------------------------------------------------------- 10

1. 主要原料的物料衡算 ---------------------------------------------------------------------------------- 10

2. 蒸煮醪量的计算 ---------------------------------------------------------------------------------------- 12

3. 糖化醪量的计算 ---------------------------------------------------------------------------------------- 14

4. 酒精发酵醪的计算 ------------------------------------------------------------------------------------- 14

5. 醋酸发酵醪的计算 ------------------------------------------------------------------------------------- 14

（三）热量衡算 -------------------------------------------------------------------------------------------------- 15

1. 液化过程中的热量衡算 ------------------------------------------------------------------------------- 15

2. 糖化过程热量衡算 ------------------------------------------------------------------------------------- 16

3. 酒精发酵过程热量衡算 ------------------------------------------------------------------------------- 17

4. 醋酸发酵过程热量衡算 ------------------------------------------------------------------------------- 18

（四）无菌压缩空气消耗量计算----------------------------------------------------------------------------- 19四、设备设计与选型 ------------------------------------------------------------------------------------------- 19

（一）液化车间 -------------------------------------------------------------------------------------------------- 20